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Mediterranean roasted vegetables recipe that is easy, simple, and quick. These oven roasted vegetables cook in less than 20 minutes and are packed full of flavor, colorful, healthy, and delicious. Learn how to roast vegetables that can be served as a side dish or main.
Serve with chicken, potatoes, Air fryer Steak, fish or make it a vegetarian or vegan dish by serving on rice, Quinoa, or bulghur.
Mediterranean Roasted Vegetables
These Mediterranean roasted vegetables are seasoned with paprika, oregano, parsley, garlic, salt, and pepper and roasted to perfection.
It’s a healthy, colorful dish that is packed full of flavor and delicious. The vegetables used are inexpensive, accessible, and nutrient packed.
They are Vegetarian, vegan and gluten free.
This Mediterranean vegetables recipe is low-calorie meal that is good for weight loss as you can eat more for fewer calories. It’s nutrient-dense and great for bulking up meals.
Versatile and can be served as a main dish or as a side dish to meals from protein like chicken, steak to potatoes, and grains like quinoa, and rice dishes.
It’s nutritious and healthy. A great way of eating veggies and getting kids to do the same.
You can use this roasted Mediterranean vegetables recipe to roast most vegetables.
WHAT VEGETABLES CAN YOU ROAST?
You can roast any vegetables. Cooking time and temperature to roast at will vary though. Some vegetables that can be roasted include:
Carrots
Potatoes
Celery
Asparagus
Zuchini
Cabbage
Egg plant
Tomatoes
Ingredients
The detailed ingredient list, measurements, and directions are in the printable recipe card at the bottom of this post.
Broccoli
Carrots
Bell peppers – I used Red and yellow bell peppers
Courgette – Also known as Zucchini.
Red Onion
Extra virgin olive oil
Salt
Pepper
Parsley
Paprika
Oregano
Garlic powder
OTHER ROASTED VEGETABLES SEASONING IDEAS
All these are seasonings that go well with vegetables. I normally have these homemade seasoning in my kitchen cupboard and sometimes just use one and a half tablespoons of any of them with this recipe.
How to Roast Vegetables in the Oven
It’s simple to roast vegetables in the oven, let me show you how easy and quick it is:
Preheat oven at a temperature of 200C/400F
Wash the vegetables and then dice them into similar bite-size.
Add all the veggies into a bowl, add extra virgin olive oil, salt, and pepper, or any other seasoning of choice. Mix well to combine the vegetables and seasoning.
Spread the seasoned vegs in a single layer on the baking tray/baking sheet.
Put the tray on the middle rack of the oven and roast veggies at a temperature of 200C/425F (220C conventional oven) for 15 to 18 minutes or till they are tender and cooked through.
When done, bring the tray out of the oven and serve.
It’s best served warm.
What to Serve With Roasted Vegetables
It goes with almost anything. Below are some suggestions of side dish to serve with roast vegetables:
Potatoes – Parmentier potatoes, Roast potatoes, Boiled potatoes.
Rice – Curry rice, Long grain rice, Rice and peas.
Chicken – Baked Chicken legs, Air Fryer Whole chicken, baked chicken wings chicken, stovetop chicken breasts.
Lamb – Leg of lamb, air fryer lamb chops.
Steak -Air fryer Steak, Instant pot steak
Fish – Air fryer cod fish
Tips
- You can add your favorite vegetables. It’s a good way of using leftover veggies in the fridge.
- If adding any other vegetables not listed in the ingredients, ensure they have similar cooking times so they cook at the same time.
- Cut vegetables into similar sizes for even cooking.
- If using potatoes, parboil first or cut into smaller pieces as these take a longer time to cook. You can also just roast the potatoes for 10-15 minutes before adding the other vegs to the baking tray.
- Adjust salt and pepper to taste.
- Don’t skip the oil as they ensure the seasoning stick to the vegs, ensure they don’t dry out in the oven, and gives them a nice texture.
- Use a dark baking sheet/pan if you have. It helps with browning.
- Line the baking tray with parchment paper/baking sheet for easy clean up.
- Roast on high heat as this makes the vegetables tender and crisp, with a nice texture.
- Place the baking tray in the middle of the oven for the best heat distribution.
- Don’t crowd the pan. Spread the veggies in a single layer and not on top of each other.
- Adjust oven temperature and time depending on the type of your oven.
- Add garlic butter, parmesan, cheese, herbs if you desire.
Frequently Asked Questions
What Temperature is best for roasting vegetables?
High temperature is best. For this recipe, I roasted at 200C fan oven / 425F with the baking tray/sheet placed on the middle rack of the oven.
Should i cover vegetables when roasting?
No you should not cover vegetables when roasting. Covering will prolong cooking time and also it will steam instead of browning.
Which oil is best for roasting vegetables?
Extra virgin olive oil is the best oil for this. It’s smoke point is between 410-425F. You can substitute it with olive, rapeseed oil, or Ghee. You can also use sunflower oil or vegetable oil if you don’t have any of the above listed.
Can i roast Frozen vegetables?
The trick for roasting frozen vegetables is high heat. The high temperature will make the vegetables tender and crispy and not soggy or overcooked. To oven roast frozen vegetables, arrange on a baking tray, and place the tray in the middle of the oven. Roast them in the oven at a temperature of 220C/ 425F for 18 minutes or till done.
How To Store
Pour completely cooled roasted vegetables in a zip top bag or sealed container and store in the fridge where they will keep well for up to 4 days.
Reheat in an air fryer, microwave, or oven. You can also use them cold in salads and sandwiches.
To reheat in the oven, spread on the baking tray, place the tray in the oven and reheat at a temperature of 180C. Start with 4 minutes and add additional time if needed.
More Vegetable Recipes You’ll Love
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Mediterranean Roasted Vegetables Recipe
Equipment
- Baking tray
- Knife
- Bowl
Ingredients
- 1 small Broccoli
- 2 small Carrots
- 1 small Red Bell pepper
- 1 small Courgette/ Zucchini
- 1 small Yellow bell pepper
- 1 small Red Onion
- 1/4 teaspoon Black Pepper
- 1/2 teaspoon Paprika
- 1 teaspoon Parsley
- 1/2 teaspoon Oregano
- 1 teaspoon Garlic powder
- Salt to taste
- 2 tablespoons Extra Virgin Olive oil
Instructions
- Preheat oven at a temperature of 200C/400FWash the vegetables and then dice them into similar bite-size.
- Add all the veggies into a bowl, add extra virgin olive oil, salt, and pepper, or any other seasoning of choice.
- Mix well to combine the vegetables and seasoning. Spread the seasoned vegs in a single layer on the baking tray/baking sheet.
- Put the tray on the middle rack of the oven and roast veggies at a temperature of 200C for 15 to 18 minutes or till they are tender and cooked through.
- When done, bring the tray out of the oven and serve.It's best served warm.
Recipe Notes
- You can add your favorite vegetables. It’s a good way of using leftover veggies in the fridge.
- If adding any other vegetables not listed in the ingredients, ensure they have similar cooking times so they cook at the same time.
- Cut vegetables into similar sizes for even cooking.
- If using potatoes, parboil first or cut into smaller pieces as these take a longer time to cook. You can also just roast the potatoes for 10-15 minutes before adding the other vegs to the baking tray.
- Adjust salt and pepper to taste.
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